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Shortcrust:
100 g butter
150 g all-purpose flour
50 g powder sugar
1sachet vanilla sugar
peel of half organic lemon
1 yolk

Cream:
80 ml milk
80 ml whipping cream
1 sachet vanilla sugar
organic lemon peel
1 yolk
20 g custard powder
125 g curd cheese
2 egg whites
50 g granulated sugar

Topped with:
300 g blackberries
apricot jam
1 sachet jelly mixture
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Rub butter into the flour and add the remaining ingredients, knead until solid. Allow the dough to rest for one hour at a cool place.
Roll out the dough and place it in a cake tin, put holes in the dough using a fork. Bake at 180° C for about 15 minutes and cool off.
Cream:
Combine milk with whipping cream, pinch salt, vanilla sugar and the grated lemon peel. Mix three tablespoons of this mixture with the yolks and the custard powder. Bring the remaining milk to a boil, pour in the custard powder mixture, stir for some minutes. Remove from the stove.
Combine the custard with the curd cheese; beat egg whites stiff, add granulated sugar and fold into the cream.
Spoon cream onto the cake base, spread evenly and bake for another 25 minutes.
Cool off cake in the tin.

Topping:
Brush apricot jam on top and evenly spread the blackberries onto it. Prepare jelly according to instruction and pour over the berries. Cool off.